Comments on: Tales of the Cocktail 2007 http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/ Bars, bartenders and imbibing in Beantown. Mon, 06 Oct 2008 19:47:00 +0000 http://wordpress.org/?v=2.3.3 By: discovereugene.net » Blog Archive » Those Other Drink Bloggers Get to Have All the Fun http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4369 discovereugene.net » Blog Archive » Those Other Drink Bloggers Get to Have All the Fun Tue, 04 Sep 2007 21:20:52 +0000 http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4369 [...] Then Laura, the yearbook editor, was all like, “Everyone get together for a photo!” and then sat in the corner with her notebook and wrote down everything that happened that night so that I could at least get everyone to sign the picture with the caption, “You should have been there, Dude!” [...] […] Then Laura, the yearbook editor, was all like, “Everyone get together for a photo!” and then sat in the corner with her notebook and wrote down everything that happened that night so that I could at least get everyone to sign the picture with the caption, “You should have been there, Dude!” […]

]]> By: Adam http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4072 Adam Wed, 01 Aug 2007 17:37:31 +0000 http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4072 Great post--thanks for sharing your experiences! Regarding the applejack made from 100% apples and aged for four years, what do they age it in? If you want some better product than what's available locally, it's easy enough to ferment a bunch of cider and freeze distill it (which is the traditional way of producing applejack anyway). The only issue would be aging it in the right kind of cask, but that's probably doable. Let me know if you can get some more information. Great post–thanks for sharing your experiences!

Regarding the applejack made from 100% apples and aged for four years, what do they age it in? If you want some better product than what’s available locally, it’s easy enough to ferment a bunch of cider and freeze distill it (which is the traditional way of producing applejack anyway). The only issue would be aging it in the right kind of cask, but that’s probably doable. Let me know if you can get some more information.

]]> By: Coow Woow » Tales of the Cocktail - a review http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4059 Coow Woow » Tales of the Cocktail - a review Tue, 31 Jul 2007 13:36:02 +0000 http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4059 [...] DrinkBoston.com - Tales of the Cocktail 2007 [...] […] DrinkBoston.com - Tales of the Cocktail 2007 […]

]]> By: Jeffrey Morgenthaler » Those Other Drink Bloggers Get to Have All the Fun http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4057 Jeffrey Morgenthaler » Those Other Drink Bloggers Get to Have All the Fun Mon, 30 Jul 2007 19:33:05 +0000 http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4057 [...] Then Laura, the yearbook editor, was all like, “Everyone get together for a photo!” and then sat in the corner with her notebook and wrote down everything that happened that night so that I could at least get everyone to sign the picture with the caption, “You should have been there, Dude!” [...] […] Then Laura, the yearbook editor, was all like, “Everyone get together for a photo!” and then sat in the corner with her notebook and wrote down everything that happened that night so that I could at least get everyone to sign the picture with the caption, “You should have been there, Dude!” […]

]]> By: MC Slim JB http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4047 MC Slim JB Sun, 29 Jul 2007 04:14:59 +0000 http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4047 I so wanted to go to this: damnable day job! You got to meet and hang out with a bunch of my heroes, what fun! I'm green. I so wanted to go to this: damnable day job! You got to meet and hang out with a bunch of my heroes, what fun! I’m green.

]]> By: Stephen http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4046 Stephen Sat, 28 Jul 2007 17:54:33 +0000 http://drinkboston.com/2007/07/27/tales-of-the-cocktail-2007/#comment-4046 we had pimento dram cocktail on the menu @ Dante all of the last winter.... i will bring it back starting the fall.... this years will be better. i learned some clarification techniques from some wine makers and i will peg the brix to a classic spirit like cointreau so it can more intuitively fit into recipes.... it makes some delicious ass kickers.... and is the perfect liqueur foil for my african rye whiskey.... we had pimento dram cocktail on the menu @ Dante all of the last winter…. i will bring it back starting the fall….

this years will be better. i learned some clarification techniques from some wine makers and i will peg the brix to a classic spirit like cointreau so it can more intuitively fit into recipes….

it makes some delicious ass kickers…. and is the perfect liqueur foil for my african rye whiskey….

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